Olivic

Olivic refers to a class of natural products derived from the olive tree (Olea europaea). These compounds are found in various parts of the plant, including the leaves, fruit, and wood. The most well-known and extensively studied olivic compound is oleuropein.

Oleuropein is a secoiridoid glycoside that is responsible for the characteristic bitter taste of unripe olives and olive leaves. It has been the subject of significant research due to its reported biological activities, which include antioxidant, anti-inflammatory, antiviral, and antimicrobial properties. Other olivic compounds include ligstroside, oleacein, and oleanolic acid, which also exhibit a range of pharmacological effects.

The extraction and purification of olivic compounds are typically carried out using various solvent extraction methods. These natural products are of interest to the pharmaceutical and nutraceutical industries for their potential therapeutic applications and as functional food ingredients. Research continues to explore the full spectrum of their biological activities and potential uses.